Branford’s Originals Stuffed fish

3 pounds fish (red snapper)
2 lemons
2 tablespoons of white vinegar
3 medium onions
2 large green peppers
1 cup of fresh parsley
1cup of scallions
¼ teaspoon of curry powder
5 clove of garlic
5 cups of oil (peanut oil)
¼ cup of Branford’s Originals roasted garlic hot sauce

Have Fish Market clean and scale fish. Cut lemons in half and squeeze in bowl of water to soak fish for about ½ hour then drain water and pat fish dry with paper towel. Make 3 diagonal slashes on each side of fish, then marinate by dry rubbing cavities and diagonal slashes with salt and black pepper and set aside. While fish is marinating finely chop onions, green peppers, parsley, scallion and garlic. Next rub fish cavities and diagonal slashes with Branford hot sauce and set aside for 10 min. In a bowl mix onion, scallion, garlic, pepper, parsley, curry powder and vinegar till all ingredients become a paste consistency then fill cavities with mixture. Preheat oil in pan till frying temperature then roll fish in flour and pat to remove excess flour. Fry fish till golden brown and then set on drain rack to remove excess oil.